Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

Enjoy a vibrant, nourishing bowl that balances tender grilled chicken with fluffy quinoa, roasted bell peppers and zucchini, creamy avocado, and a tangy crumble of feta cheese. Enhanced with a light olive oil drizzle, this bowl delivers a delightful mix of textures and flavors for a satisfying lunch.

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NUTRITION

516kcal
Protein
30.5g
Fat
21.5g
Carbs
52.0g

SERVINGS

1 serving

INGREDIENTS

50g Chicken Breast

1 cup cooked Quinoa

1/2 cup diced Bell Pepper

1/2 cup sliced Zucchini

2 tsp Olive Oil

1 oz Feta Cheese

1/4 Avocado

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your preferred herbs.

  • 3

    Grill the chicken for about 4-5 minutes on each side until fully cooked and slightly charred, then slice into strips.

  • 4

    While the chicken is grilling, preheat the oven to 400°F.

  • 5

    Toss the diced bell pepper and sliced zucchini with 2 teaspoons of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 15-20 minutes until tender and lightly browned.

  • 6

    Prepare a bowl by placing 1 cup of cooked quinoa as the base.

  • 7

    Top the quinoa with the grilled chicken slices, roasted vegetables, crumbled feta cheese, and diced avocado.

  • 8

    Drizzle a little extra olive oil if desired, and serve warm.

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Vegetables

Enjoy a vibrant, nourishing bowl that balances tender grilled chicken with fluffy quinoa, roasted bell peppers and zucchini, creamy avocado, and a tangy crumble of feta cheese. Enhanced with a light olive oil drizzle, this bowl delivers a delightful mix of textures and flavors for a satisfying lunch.

NUTRITION

516kcal
Protein
30.5g
Fat
21.5g
Carbs
52.0g

SERVINGS

1 serving

INGREDIENTS

50g Chicken Breast

1 cup cooked Quinoa

1/2 cup diced Bell Pepper

1/2 cup sliced Zucchini

2 tsp Olive Oil

1 oz Feta Cheese

1/4 Avocado

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your preferred herbs.

  • 3

    Grill the chicken for about 4-5 minutes on each side until fully cooked and slightly charred, then slice into strips.

  • 4

    While the chicken is grilling, preheat the oven to 400°F.

  • 5

    Toss the diced bell pepper and sliced zucchini with 2 teaspoons of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 15-20 minutes until tender and lightly browned.

  • 6

    Prepare a bowl by placing 1 cup of cooked quinoa as the base.

  • 7

    Top the quinoa with the grilled chicken slices, roasted vegetables, crumbled feta cheese, and diced avocado.

  • 8

    Drizzle a little extra olive oil if desired, and serve warm.